Chocolate Toast Crunch Cake Recipes

S'MORES CHOCOLATE TOAST CRUNCH® SNACK MIX

Steps:

• In large bowl, measure cereal; set aside. In 2-gallon resealable food-storage plastic bag, add powdered sugar; set aside.
• In small microwavable bowl, microwave 1/2 cup of the chocolate chips and the butter uncovered on High 30 to 45 seconds; stir until smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into plastic bag of powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool, about 30 minutes.
• Add remaining 1/2 cup chocolate chips, the marshmallows and graham cracker pieces. Store in airtight container.

S'MORES CHOCOLATE TOAST CRUNCH® BARS

Steps:

• Grease or spray bottom and sides of 13x9-inch pan. In large bowl, measure cereals.
• In large microwavable bowl, microwave butter uncovered on High 30 to 45 seconds or until melted. Stir in 7 1/2 cups of the marshmallows; microwave uncovered on High 45 seconds. Stir; microwave 30 to 45 seconds longer or until mixture can be stirred smooth.
• Working quickly, pour marshmallow mixture over cereals in bowl, using spoon to fully coat. Add remaining 1 1/2 cups marshmallows, mixing to incorporate.
• With greased hands, firmly press mixture in pan. Place melted chocolate in small resealable food-storage bag; cut off small corner of bag, and drizzle over bars.
• Cool 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store tightly covered up to 1 week.

CHOCOLATE TOAST CRUNCH® STREUSEL MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, beat granulated sugar, oil, water, vanilla and eggs with spoon until combined. Stir in 1 cup flour, 3/4 cup ground cereal, the baking cocoa, baking soda and salt. Fold in 1/4 cup chocolate chips. Fill each muffin cup three-fourths full.
• In small bowl, mix 1/4 cup flour, 1/4 cup ground cereal, the brown sugar and butter. Mix with fork until crumbly. Stir in 1/4 cup chocolate chips; top batter in each muffin cup with 2 heaping teaspoons streusel. Press lightly on top of batter.
• Bake 21 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan to cooling rack.

CINNAMON TOAST CRUNCH CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
• 2. In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
• 3. Mix in sour cream.
• 4. Add cake mix and cinnamon and mix until smooth.
• 5. Stir in lightly crushed cereal.
• 6. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
• 7. Buttercream: Beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.
• 8. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.

CHOCOLATE CINNAMON TOAST CRUNCH BARS

Steps:

• Spray 8x8 or 9x9 inch square pan with nonstick spray.
• Brown butter over medium heat (approx. 5-7 minutes). The butter should be fragrant. Turn heat to low. Add marshmallows. Melt marshmallows and butter together, continuously stirring.
• Remove from heat. Add vanilla. Add cereal and combine until melted marshmallow covers every piece.
• Pat into greased pan and let cool completely before cutting.

CHOCOLATE TOAST CRUNCH® CAKE

Steps:

• Heat oven to 350°F. Grease and flour bottom only of 13x9-inch pan.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• In medium bowl, mix flour, ground cereal, brown sugar and butter with fork until crumbly. Mix in chocolate chips.
• Pour half of the cake batter in pan; sprinkle evenly with 1 1/2 cups of the streusel. Add remaining batter, spreading to cover streusel layer; top with remaining streusel.
• Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack. For 15 servings, cut into 5 rows by 3 rows.

CINNAMON TOAST CRUNCH COOKIES

Steps:

• Preheat oven to 400°F.
• Pour 2 cups cinnamon toast crunch into the bowl of a food processor and process for about 15 seconds, until crumbly. Set aside.
• Whisk together dry ingredients in a large bowl: All-Purpose flour, cake flour, white chocolate instant pudding mix, corn starch, baking soda, baking powder, ground cinnamon, and salt. Set aside.
• Using a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, ~3-4 minutes.
• Then add in the eggs and vanilla extract.
• Turn mixture to low and gradually add in dry ingredients about 1/4 cup at a time, followed by the crushed cinnamon toast crunch and white chocolate chips.
• Portion the cookie dough into 6 large dough balls.
• In a shallow dish, combine the sugar and cinnamon. Roll the dough balls in the cinnamon and sugar.
• Place on a baking sheet lined with a silicone baking mat or parchment paper and bake for 10-12 minutes.
• While the cookies bake, make the cream cheese frosting. In a medium sized bowl, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
• Place remaining 1 cup cereal in a baggie and crush until crumbly, but still leaving some cereal pieces.
• Once cookies are done, cool on the baking sheet for 15 minutes then transfer to a cooling rack to cool completely.
• Once cooled, frost with the cream cheese frosting. To make the frosting, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
• Garnish with crushed cinnamon toast crunch cereal. Sprinkle with any remaining cinnamon/sugar mixture and enjoy!